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Agnieszka Wierzbicka

Observed names: A. Wierzbicka, AGNIESZKA WIERZBICKA, Agnieszka WIERZBICKA, WIERZBICKA, Agnieszka, Wierzbicka Agnieszka, Wierzbicka, Agnieszka
ORCID: 0000-0002-5770-4573
Observed ORCID: 0000-0002-5770-4573
OpenAlex ID: A5082367500
Bioactive Compounds in Functional Meat Products
2018 · Ewelina Pogorzelska-Nowicka, Atanas Atanasov, et al. · Molecules · 155
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
2020 · Xi He, Huang Yangming, et al. · Food Chemistry · 124
Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage
2017 · Ewelina Pogorzelska, Jolanta Godziszewska, et al. · Meat Science · 122
Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing
2021 · Anna Onopiuk, Klaudia Kołodziejczak, et al. · Trends in Food Science & Technology · 84
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Effect of packaging method and cold-storage time on chicken meat quality
2015 · Monika Marcinkowska-Lesiak, Żaneta Zdanowska-Sąsiadek, et al. · CyTA - Journal of Food · 76
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The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness
2017 · Małgorzata Moczkowska, Andrzej Półtorak, et al. · Meat Science · 73
Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus
2016 · Jarosław Wyrwisz, Małgorzata Moczkowska, et al. · Meat Science · 73
Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components
2015 · Iwona Wojtasik-Kalinowska, Dominika Guzek, et al. · LWT · 72
Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
2015 · Marcin Andrzej Kurek, Jarosław Wyrwisz, et al. · Food Science and Technology · 70
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The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts
2021 · Ewelina Pogorzelska-Nowicka, Monika Maria Hanula, et al. · Antioxidants · 61
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Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12 days
2016 · Joanna Łopacka, Andrzej Półtorak, et al. · Meat Science · 57
Relations between the oxidative status, mastitis, milk quality and disorders of reproductive functions in dairy cows - a review.
2012 · Artur Jóźwik, J. Krzyżewski, et al. · Animal Science Papers and Reports · 57
Applications of electronic noses in meat analysis
2016 · Elżbieta GÓRSKA-HORCZYCZAK, Dominika GUZEK, et al. · Food Science and Technology · 54
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Nutraceutical Properties of Syringic Acid in Civilization Diseases—Review
2023 · Iga Bartel, Izabela Mandryk, et al. · Nutrients · 52
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Differentiation of chill‐stored and frozen pork necks using electronic nose with ultra‐fast gas chromatography
2017 · Elżbieta Górska‐Horczyczak, Iwona Wojtasik‐Kalinowska, et al. · Journal of Food Process Engineering · 47
Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield
2015 · A. Półtorak, J. Wyrwisz, et al. · International Journal of Food Science & Technology · 44
The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries
2017 · Anna Onopiuk, Andrzej Półtorak, et al. · CyTA - Journal of Food · 42
Effect of drying methods on the physical properties of durum wheat pasta
2016 · Monika Piwińska, Jarosław Wyrwisz, et al. · CyTA - Journal of Food · 42
Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage
2018 · A. Półtorak, M. Marcinkowska-Lesiak, et al. · LWT · 41
Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity
2020 · Monika Hanula, Jarosław Wyrwisz, et al. · Applied Sciences · 39
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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
2016 · Sabina Karp, Jarosław Wyrwisz, et al. · Food Science and Biotechnology · 39
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Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production
2017 · Sabina Karp, Jarosław Wyrwisz, et al. · International Journal of Food Science & Technology · 38
Technological and nutritional properties of ostrich, emu, and rhea meat quality
2016 · Olaf K. Horbańczuk, Agnieszka Wierzbicka · Journal of Veterinary Research · 37
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The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls
2015 · Marcin Kurek, Jarosław Wyrwisz, et al. · Food Technology and Biotechnology · 37
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Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles
2012 · Jarosław Wyrwisz, Andrzej Półtorak, et al. · Journal of Veterinary Research · 37
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Works count: 194
Citation count: 3,186
H-index: 32
I10-index: 89
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